Veggie quesadillas

Name: Veggie quesadillas
Total time: 30 min
Yield: 6
Ingredients: 3 leeks; 3 peppers; 1 large carrot; 140 g Cheddar or Red Leicester cheese; a few sprigs of fresh soft herbs, such as parsley, mint, coriander optional; 8 large flour tortillas; 200 g tub of houmous; extra virgin olive oil; 1 lemon or lime; 1 fresh chilli optional; 120 g natural yoghurt; chipotle chilli sauce optional

Jazzed-up houmous, yoghurt & chilli sauce

Vegetarianv

“Quesadillas are a big hit in the Oliver household – the kids love them because they’re comforting and delicious, and Jools loves them because they’re a great way to include hidden veg. I’ve gone for leeks, peppers and carrot here, but use whatever you’ve got, just aim for 500g or more – think deseeded diced tomato, chopped grilled veg, little florets of broccoli, shredded spinach or kale, smashed roasted sweet potato or butternut squash. Get ’em prepped, stack ’em up, and you’re ready to cook. ”

Serves 6

Cooks In30 minutes

DifficultySuper easy

Keep cooking and carry on Leek Mexican

Nutrition per serving

Calories 485 24%
Fat 20.5g 29%
Saturates 6g 30%
Sugars 10g 11%
Salt 1.4g 23%
Protein 17.1g 34%
Carbs 61.7g 24%
Fibre 5.3g -

Of an adult's reference intake

Jamie: Keep Cooking and Carry On

By Jamie Oliver

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Ingredients

3 leeks
3 peppers
1 large carrot
140 g Cheddar or Red Leicester cheese
a few sprigs of fresh soft herbs, such as parsley, mint, coriander , optional
8 large flour tortillas
200 g tub of houmous
extra virgin olive oil
1 lemon or lime
1 fresh chilli , optional
120 g natural yoghurt
chipotle chilli sauce , optional

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Jamie: Keep Cooking and Carry On

By Jamie Oliver

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Method

Peel off the outer layers of the leeks, leaving the tender inner part (save the outsides for stew or soup, or even stock or gravy), then finely chop.
Deseed and finely chop the peppers. Wash and coarsely grate the carrot.
Put all the veg in a bowl, coarsely grate in the cheese, adding more if you have it, then mix it all together. If you’ve got fresh herbs, add some roughly chopped leaves.
To assemble, scatter the veg and cheese mixture across four tortillas, then top with the remaining tortillas.
Put a large non-stick frying pan on a medium heat.
One at a time, dry fry the quesadillas for 5 minutes, or until golden and crisp on the outside, and the cheese has melted in the middle, turning halfway.
Meanwhile, jazz up your houmous. Add half a tablespoon of extra virgin olive oil and a squeeze of lemon or lime juice to the houmous tub, and mix together. You can add some fresh herbs here if you have any.
Let each quesadilla cool for at least a minute before slicing into wedges. Finely slice the chilli, if using. Serve with the jazzed-up houmous and yoghurt for dunking, topped with chilli sauce and the sliced fresh chilli to add a bit of heat, if you like. Great with a fresh, crunchy salad on the side.

Tips

EASY SWAPS
– I’ve used leeks because I didn’t have spring onions or onions, so use whatever you’ve got.
– Any colour of peppers would be delicious here, and if you don’t have fresh, jarred peppers would also work a treat.
– If you haven’t got any houmous, how about serving with guacamole or a simple tomato salsa? Even better, make your own houmous using tinned chickpeas.

LOVE YOUR LEFTOVERS
A handful of cooked shredded ham hock or pulled pork scattered on top before sandwiching together is always going to be a winner. A handful of sweetcorn or cooked peas would be a great addition, too.